Old-Fashioned Chocolate Cake with Cooked Chocolate Frosting

A moist, delicious chocolate cake made with less sugar and simple pantry ingredients, topped with a creamy frosting shared by a family neighbor.

Some of the best family recipes aren't necessarily the fanciest ones. They're the recipes that were made again and again because they were simple, affordable, and delicious.

My mom used to make this chocolate cake quite often, especially during the years when the price of sugar and cocoa seemed to keep going up. This cake uses less sugar than many traditional chocolate cakes, along with a modest amount of cocoa, but you would never think it was missing anything.

It is moist, tender, chocolatey, and surprisingly rich-tasting.

The cake also comes together quickly with simple ingredients that you may already have in your pantry. One of the things I especially remember about the recipe is making three little wells in the dry ingredients for the oil, vinegar, and vanilla before adding the cold coffee or water. It is such an old-fashioned way of putting a cake together.

And then there is the frosting.

The frosting recipe came to my mother from a neighbor. Unlike a typical buttercream that is simply mixed together, this frosting starts by cooking milk, flour, and sugar together until very thick. After the mixture cools completely, it is gradually beaten into softened butter until it becomes light and creamy.

It takes a few more steps than the cake itself, but the extra effort is worth it. Together, the moist chocolate cake and creamy frosting make a wonderful old-fashioned dessert that my family enjoyed many times over the years.

Ingredients:

For the Chocolate Cake:
3 c. flour
1 1/2 c. granulated sugar
1/2 c. unsweetened cocoa powder
2 tsp. baking soda
1 tsp. salt
2/3 c. vegetable oil
2 Tbs. apple cider vinegar
2 tsp. vanilla extract
2 c. cold coffee or water

For the Cooked Milk Frosting:
1 c. milk
5 Tbs. flour
1/2 c. granulated sugar
1 c. (2 stick) butter, softened
1 tsp. vanilla extract

Directions: 

Preheat the oven to 350°F. Lightly grease an 13 x 9-inch baking pan or baking dish.

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until evenly combined.

Make three wells or depressions in the dry ingredients. Pour the vegetable oil into one well, the apple cider vinegar into another, and the vanilla extract into the third.

Pour the cold coffee or cold water over the ingredients.

Using a fork, gently stir everything together just until the batter is smooth and no pockets of dry flour remain. Do not overmix.

Pour the batter into the prepared baking pan and spread it evenly.

Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean or with only a few moist crumbs attached.

Place the cake on a wire rack and allow it to cool completely before frosting.

Make the Cooked Milk Frosting:

In a small-to-medium saucepan over medium heat, whisk together the milk, flour, and sugar until smooth.

Whisking constantly, cook the mixture until it begins to bubble. Continue cooking and stirring for about 3 to 5 minutes, or until the mixture becomes very thick, like a thick paste.

Remove the saucepan from the heat.

Carefully place a sheet of wax paper directly over the surface of the mixture. This helps prevent a skin from forming while it cools.

Allow the cooked mixture to cool completely to room temperature.

Once the mixture has cooled completely, place the softened butter in a mixing bowl. Beat on medium-high speed for 2 to 3 minutes, or until the butter is light and fluffy.

Add the vanilla extract and beat briefly to combine.

With the mixer running, add the cooled flour-and-milk mixture one tablespoon at a time, beating well after each addition until completely incorporated before adding more.

Once all the cooked mixture has been added, turn the mixer to high speed and beat the frosting for at least 5 minutes, until it becomes light, fluffy, and creamy.

Spread the frosting over the completely cooled chocolate cake.

Slice and serve.

Tips for Best Success:

• Cool the cooked frosting mixture completely. This is probably the most important step in making the frosting. If the mixture is still warm, it can soften the butter too much.
• Don't rush the frosting. Adding the cooked mixture a tablespoon at a time helps it blend smoothly into the butter.
• Beat the finished frosting for the full 5 minutes. This helps create that light, creamy texture.
• Use room-temperature softened butter, rather than melted butter.
• Don't overmix the cake batter. Stir just until the dry ingredients are incorporated.
• Cold coffee works beautifully in this cake. It can enhance the chocolate flavor without making the cake taste like coffee.
• If you don't have coffee, cold water works perfectly well.
• Make sure your baking soda is fresh. Since this cake relies on baking soda and vinegar for its rise, fresh baking soda helps give the cake the proper texture.
• Allow the cake to cool completely before frosting. A warm cake can cause the frosting to soften or slide.
• When measuring flour, spoon it into your measuring cup and level it rather than scooping directly from the flour container. This helps prevent accidentally adding too much flour.

Variations and Substitutions:  

Coffee or Water:  Use cold brewed coffee for a deeper chocolate flavor, or use cold water if you prefer. Both work well.
Vegetable Oil:  A neutral-flavored oil such as canola, vegetable, or sunflower oil can be used.
Apple Cider Vinegar:  White vinegar can be substituted for the apple cider vinegar if that's what you have available. The small amount of vinegar isn't there to add a noticeable vinegar flavor—it works with the baking soda to help the cake rise.
Frosting:  The cooked milk frosting is especially good with this cake, but you could use your favorite chocolate or vanilla frosting if you're short on time.
Make It More Chocolatey:  For an extra chocolate touch, you could add a light dusting of unsweetened cocoa powder over the finished frosting or sprinkle a few mini chocolate chips over the top.
Add Nuts:  Chopped walnuts or pecans can be sprinkled over the frosting if your family enjoys nuts.

Serving Suggestions:

This cake is delicious simply cut into squares and served with a glass of cold milk.

For an extra-special dessert, serve it with:

• A scoop of vanilla ice cream
• Fresh strawberries or raspberries
• A dollop of whipped cream
• A light dusting of cocoa powder
• A cup of coffee
• A cup of hot tea

How to Store:

• Room Temperature:  Because of the milk-based cooked frosting, I recommend storing the frosted cake covered in the refrigerator rather than leaving it at room temperature for an extended period.
• Refrigerator: Cover the cake tightly with plastic wrap or place it in an airtight container. Store in the refrigerator for up to 4–5 days.
• For the best texture and flavor, let individual pieces sit at room temperature for about 15–20 minutes before serving.
• Freezing: The unfrosted cake can be wrapped well and frozen for up to about 3 months. Thaw it completely before frosting.
• You can also freeze individual frosted pieces in an airtight freezer-safe container, separating layers with parchment paper.

Frequently Asked Questions:

Why does this cake use vinegar?
The vinegar reacts with the baking soda to help the cake rise. You won't taste the vinegar in the finished cake.

Can I use water instead of coffee?
Absolutely. The original recipe allows for either cold coffee or water. Coffee simply gives the chocolate flavor a little more depth.

Will the cake taste like coffee?
No. When brewed coffee is used in a chocolate cake like this, it generally enhances the chocolate flavor rather than making the cake taste like coffee.

Why does the frosting need to be cooked?
Cooking the flour, milk, and sugar creates the thick base for this particular frosting. Once it cools, it is gradually beaten into the butter to create a smooth, creamy frosting.

Why does the cooked frosting mixture have to be completely cool?
If it is warm when added to the butter, it can soften the butter too much and prevent the frosting from developing the proper light and creamy texture.

Can I make the frosting ahead of time?
Yes. The cooked milk-and-flour mixture can be prepared ahead and cooled completely. Keep it covered while it cools. Before making the frosting, make sure the cooked mixture and butter are at suitable temperatures so they blend smoothly.

Can I use unsalted butter?
Yes you can.  If using unsalted butter, you can add a tiny pinch of salt to the frosting.

Why do I have to add the cooked mixture one tablespoon at a time?
Adding it gradually gives the butter time to fully absorb the cooked mixture. This helps prevent a lumpy or separated frosting.

Can I use a different size pan?
You can, use two 8 or 9-inch round cake pans.  but the baking time will change. The smaller pans will have a shorter baking time.  For two 8-inch or 9-inch round cake pans, your baking time will be 25 to 30 minutes or until a tooth pick inserted in the center comes out clean.  

Does this cake need to be refrigerated?
The unfrosted cake can generally be kept covered at room temperature for a short period, but once it is covered with this milk-based frosting, refrigeration is the safer choice.

Moist Old-Fashioned Spice Cake with Applesauce

This old-fashioned applesauce spice cake fills your kitchen with the comforting aroma of cinnamon, nutmeg, and ginger.

Some recipes are remembered as much for their aroma as they are for their flavor, and this Old-Fashioned Applesauce Spice Cake is one of them. As children, we always knew when Mom had this cake in the oven. The warm fragrance of cinnamon, nutmeg, and ginger drifted through the house and out into the yard, greeting us before we even reached the front door after an afternoon of playing outside.

We could hardly wait for it to cool. Every few minutes one of us would wander into the kitchen asking, "Is it cool yet?" or "Can we have a piece now?" Mom would laugh, gently shoo us back outside, and promise she'd let us know when it was ready. 

My kids were the same way when I baked this cake as well. 

This moist, tender cake is made with pantry staples and applesauce, which keeps it wonderfully soft for days. It's delicious just as it is, but a light vanilla glaze or cream cheese frosting makes it even more special. Whether served with coffee in the afternoon or as a simple family dessert, this timeless recipe has been bringing smiles to our table for generations.

Ingredients:

1/2 c. butter
1/4 c. shortening
1 1/2 c. sugar
2 eggs, lightly beaten
1 tsp. vanilla
1 c. applesauce
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. ginger
2 1/2 c. flour
1 c. raisins (optional)
1/2 c.  walnuts, chopped (optional)

Optional Vanilla Glaze:
1 c. powdered sugar
2 to 3 Tbs. milk
1/2 to 1 tsp. vanilla extract 

Instructions:

Preheat the oven to 350°F. Grease and lightly flour the bottom of a 9 × 13-inch baking pan.

In a large mixing bowl, beat together the butter, shortening, and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Mix in the applesauce and vanilla until smooth.

Add the cinnamon, baking soda, baking powder, salt, nutmeg, and ginger. Mix until evenly combined.

Gradually add the flour, mixing only until no dry streaks remain. Do not overmix.

Fold in the raisins and chopped walnuts, if using.

Pour the batter into the prepared baking pan and spread evenly.

Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.

Cool the cake in the pan before slicing.

If desired, in a medium bowl, whisk together the powdered sugar, milk, and vanilla until smooth, then drizzle the glaze over the cooled cake.

Serve and enjoy!

Mom's Notes:  If your raisins have become a little dry, place them in a bowl and cover with warm water for about 10 minutes. Drain and pat dry before adding them to the batter. They'll become plump and tender again.

Tips for Best Success:

• Bring the butter and eggs to room temperature for a smoother batter.
• Measure the flour by spooning it into the measuring cup and leveling it off to avoid a dry cake.
• Mix only until the flour disappears to keep the cake soft and tender.
• Unsweetened applesauce lets the warm spices shine, but sweetened applesauce works too.
• Check the cake a few minutes early since oven temperatures can vary.
• Allow the cake to cool before glazing, so the glaze stays beautifully on top.

Variations and Substitutions:

• Replace the walnuts with chopped pecans.
• Add 1/2 teaspoon ground cloves or allspice for a richer spice flavor.
• Stir in 1/2 cup shredded apple for extra moisture.
• Add 1/2 cup mini chocolate chips for a fun twist.
• Leave out the raisins and nuts if your family prefers a plain spice cake.
• Top with cream cheese frosting instead of a glaze for holidays or birthdays.

Serving Suggestions:

This cake is wonderful served:

• Warm with a cup of coffee or hot tea.
• Alongside vanilla ice cream.
• With a dollop of freshly whipped cream.
• As an afternoon snack.
• On a holiday dessert table with pumpkin pie and apple crisp.
• For breakfast with a hot cup of coffee.

How to Store:

• Room Temperature: Store tightly covered for up to 3 days.
• Refrigerator: Keeps well for up to 1 week in an airtight container.
• Freezer: Wrap individual slices or the entire cake tightly and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.

Frequently Asked Questions:

Can I use homemade applesauce?
Absolutely! Homemade applesauce gives this cake wonderful flavor and moisture.

Do I have to use raisins?
No. They're completely optional, and the cake is delicious without them.

Can I leave out the walnuts?
Yes. The nuts simply add a little crunch and can be omitted.

Can I make this in loaf pans?
Yes. Divide the batter between two greased 9 × 5-inch loaf pans and bake for approximately 50 to 60 minutes.

Can I freeze this cake?
Yes. It freezes beautifully. Wrap it well before freezing and thaw before serving.

Why is my cake dry?
Too much flour or overbaking are the most common causes. Measure carefully and begin checking for doneness a few minutes before the suggested baking time.

Old-Fashioned Moist Chocolate Coffee Cake

 A rich, deeply chocolate cake with coffee-enhanced flavor and tender homemade texture

 

This is one of those cakes my mother often made, because it was simple, dependable, and always delicious.

She didn’t believe every cake needed thick frosting piled on top. If a cake was rich, moist, and flavorful enough on its own, that was enough for her.

This chocolate cake was exactly that kind of recipe.

The coffee deepens the cocoa flavor without making the cake taste like coffee, while the buttermilk keeps every bite tender and soft.

Sometimes she served it plain with coffee in the afternoon. Sometimes she dusted it lightly with powdered sugar. And once in a while, if it was for a birthday or gathering, she added frosting.

But most of the time, she left it just as it was—simple, homemade, and perfect.

Ingredients:

2 c. flour
3/4 c. unsweetened cocoa powder
1 1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. butter, (1½ sticks, room temperature)
2 c. brown sugar
3 large eggs
1 1/2 tsp. vanilla extract
1 c. buttermilk
4 tsp. instant espresso coffee, or instant coffee
3/4 c. hot water
Optional: powdered sugar or frosting for topping

Directions:

Preheat oven to 325°F.

Butter a 13x9-inch baking pan, then lightly dust with flour.

In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.  Set aside.

In a large mixing bowl, beat butter until creamy.

Add brown sugar and beat for about 2 minutes, until light and smooth.

Beat in eggs one at a time, mixing well after each addition.

Mix in vanilla extract.

Add half the flour mixture and mix just until combined.  Add half the buttermilk and mix gently.  Repeat with remaining flour mixture and buttermilk.  Do not overmix.

Dissolve espresso powder in hot water.  Gradually pour into batter while mixing on low speed until smooth.  The batter will be thin.

Pour batter into prepared pan.

Bake on center rack for 38–42 minutes, or until toothpick inserted in center comes out clean.

Cool completely on wire rack. Dust with powdered sugar or frost if desired.

Tips for Best Success:

• Use room temperature butter and eggs
• Don’t overmix once flour is added
• Dissolve coffee completely
• Cool fully before frosting
• Use quality cocoa for best flavor

Variations & Substitutions:

• Add chocolate chips
• Add chopped walnuts
• Use brewed coffee instead of espresso + water
• Dust with powdered sugar
• Frost with chocolate buttercream

Serving Suggestions:

Perfect with:

• Hot coffee
• Vanilla ice cream
• Fresh berries
• Whipped cream
• Cold milk

How to Store:

• Cover tightly at room temperature for 3 days
• Refrigerate up to 5 days
• Freeze slices up to 2 months

Frequently Asked Questions:

Will it taste like coffee?
No—the coffee deepens chocolate flavor.

Can I frost it?
Absolutely.

Can I make cupcakes?
Yes, bake 18–22 minutes.

Why is my batter thin?
That’s normal.

Old-Fashioned Banana Crumb Cake with Glaze

A moist banana cake with a buttery brown sugar crumb topping and sweet vanilla glaze, baked in a simple 9x13 pan. 

There’s something special about recipes passed down through a mother’s kitchen. They’re not just instructions—they’re memories. This banana crumb cake is one of those simple, dependable recipes that turns ripe bananas into something warm, sweet, and meant to be shared.

This recipe is a classic “use what you have” kind of cake. With a soft banana cake base bring natural sweetness and moisture, while the layers of cinnamon crumb topping adds texture and a buttery cinnamon flavor. Then a light vanilla glaze is drizzled over the top of the still warm cake.

This is the kind of recipe that works just as well for breakfast as it does for dessert. 

Ingredients: 

Crumb Topping:
8 Tbs. cold butter, cubed
1 c. flour
1 c. light brown sugar
1 tsp. cinnamon

Cake:
4 medium ripe bananas
8 Tbs. Butter, melted
1 3/4 c. sugar
2 eggs
1 tsp. vanilla extract
2 c. flour
1 Tbs. baking powder
1 tsp. salt
1 c. milk

Glaze:
1 c. powdered sugar
1 Tbs. milk
1 tsp. vanilla extract 

Directions: 

Preheat oven to 350°F. Grease or spray a 9x13-inch baking pan.

Make the crumb topping:
In a large bowl, combine flour, brown sugar, and cinnamon.

Cut in the cold butter using a pastry cutter or two knives until the mixture resembles small peas. Set aside.

Make the batter:
In a large bowl, mash bananas until smooth.

Add melted butter, sugar, eggs, and vanilla. Mix until fully combined.

In a separate bowl, whisk together flour, baking powder, and salt.

Add half of the dry ingredients to the banana mixture and mix gently.

Add half of the milk and mix.

Repeat with remaining flour and milk, mixing just until combined.

Pour half of the batter into the prepared pan.

Sprinkle about 1/3 of the crumb mixture evenly over the top of the batter.

Add remaining batter and spread gently.

Top with remaining crumb mixture.

Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

Prepare the Glaze:
In a small bowl, mix powdered sugar, milk, and vanilla until smooth.

Drizzle over the slightly warm cake.

Tips for Best Success:

• Use very ripe bananas for the best flavor
• Do not overmix the batter to keep the cake soft
• Make sure butter for the crumb is cold
• Let the cake cool slightly before glazing so it doesn’t melt completely

Variations and Substitutions:

• Add chopped walnuts or pecans to the crumb topping
• Swap cinnamon for pumpkin pie spice
• Use brown butter in the batter for deeper flavor
• Add mini chocolate chips to the batter

Serving Suggestions:

• Serve warm with coffee or tea
• Add a scoop of vanilla ice cream for dessert
• Great for brunch tables or potlucks

How to Store:

• Store covered at room temperature for up to 2 days
• Refrigerate for up to 5 days
• Freeze slices individually for up to 2 months

Frequently Asked Questions:

Can I use frozen bananas?
Yes, thaw and drain excess liquid before using.

Can I make this ahead of time?
Yes, it stays moist and flavorful the next day.

Why is my crumb topping sinking?
The batter may be too thin or the crumb too heavy—lightly press, don’t pack. 

Old-Fashioned Vanilla Butter Cake

A soft, fluffy vanilla butter cake made from scratch with simple ingredients—just like mom used to make.

My mom was known for her homemade cakes. She rarely used a boxed mix—everything was made from scratch, just the way she learned.

This cake came from her recipe box, and it’s one she made often. Her secret was simple: mix it well. She always said the batter should look light, fluffy, and almost like whipped topping when it’s ready.

The result is a soft, tender cake with a rich vanilla flavor—perfect for frosting or serving just as it is. It’s simple, dependable, and full of that homemade goodness that never goes out of style.

Ingredients:

2 c. white sugar
1 c. butter, softened
4 eggs, room temperature
2 Tbs. vanilla extract
3 c.  flour
3 1/2 tsp. baking powder
1/4 tsp.  salt
1 1/2 c. whole milk, room temperature

Directions:

Preheat oven to 350°F. Grease and flour the bottom of a 9x13-inch baking pan.

In a large mixing bowl, beat butter and sugar together for about 5–8 minutes, until light, fluffy, and pale in color.

Add eggs one at a time, beating well after each addition (about 3 minutes per egg). Stir in vanilla.

In a separate bowl, whisk together flour, baking powder, and salt.

Reduce mixer speed to low. Add 1/3 of the flour mixture, beating well. Then pour in 1/3 of the milk, beating well. Repeat until all is added, mixing thoroughly, scraping the bowl as needed.

Batter should be light, fluffy, and smooth—similar to thick whipped topping.

Pour into prepared pan and smooth the top.

Bake for 30–35 minutes, or until a toothpick comes out clean.

Remove cake from the oven and place the pan on a wire rack for 10 minutes. Invert the cake onto wire rack; remove pan and let cake cool completely before frosting.

Tips for Best Success:

• Use room temperature ingredients (very important)
• Cream butter and sugar long enough—it builds structure
• Scrape the bowl often for even mixing
• Bake until just done—don’t overbake

Variations & Substitutions:

• Lemon version: Add 1 tablespoon lemon zest
• Almond flavor: Replace 1 tsp vanilla with almond extract
• Layer cake: Divide into two 9-inch round pans
• Cupcakes: Bake 18–22 minutes
• Buttermilk option: Substitute milk for buttermilk for tang

Serving Suggestions:

• Frost with buttercream or chocolate frosting
• Dust with powdered sugar for a simple finish
• Serve with fresh berries and whipped cream
• Great base for birthday or celebration cakes

How to Store:

• Room temp: Covered, up to 3 days
• Refrigerator: Up to 5 days
• Freeze: Wrap tightly and freeze up to 2 months

Frequently Asked Questions:

Why is my cake dense?
Usually from under-creaming butter and sugar or too little flour.

Can I use a hand mixer?
Yes, just make sure to cream long enough.

Can I reduce the sugar?
Slightly, but it affects texture—best to keep as written.

What frosting works best?
Classic vanilla or chocolate buttercream works beautifully.

 

 

Old-Fashioned Banana Cake with Crumb Topping

A Moist Banana Cake with Brown Sugar Cinnamon Streusel

Most of the time, when bananas turned brown on the counter, my mom would make banana bread. But now and then, she would surprise us with something a little more special — banana crumb cake.

This cake is soft, moist, and slightly rich, with warm cinnamon tucked into every bite. The buttery brown sugar crumb topping melts into the cake as it bakes, creating little pockets of sweetness throughout. And the simple vanilla glaze drizzled over the warm cake makes it feel just a little extra special.

It’s the kind of cake that feels right at home on the kitchen table with a cup of coffee in the afternoon, or served as a sweet treat after supper. It’s simple, comforting, and made from ingredients most of us already have in the pantry.

If you have ripe bananas sitting on the counter, this is a wonderful way to turn them into something truly cozy.

Ingredients:  

Crumb Topping:

8 Tbs. cold butter, cubed
1 c.  flour
1 c. light brown sugar
1 tsp. cinnamon

Banana Cake:

4 medium ripe bananas
8 Tbs.  butter, melted
1 3/4 c.sugar
2 eggs
1 tsp. vanilla extract
2 c.  flour
1 Tbs. baking powder
1 tsp. salt
1/2 to 1 tsp. cinnamon
1 c. milk

Glaze:

1 c. powdered sugar
1 Tbs. milk
1 tsp. vanilla extract

Directions:

Preheat oven to 350°F. Spray or butter the bottom of a 9" x 13" cake pan.

In a large bowl, combine cold butter, flour, brown sugar, and cinnamon. Using a pastry cutter or two knives, cut the butter into the dry ingredients until the mixture looks crumbly. Set the crumb topping aside as you make the cake.

In a large bowl, mash the bananas until smooth.

Add the melted butter, sugar, eggs, and vanilla. Whisk until thoroughly combined.

In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.

Add half of the dry ingredients to the banana mixture. Mix just until combined. Stir in half of the milk. Repeat with remaining flour and milk, mixing gently until incorporated. Do not overmix.

Pour half of the cake batter into the prepared pan.

Sprinkle half of the crumb mixture over the batter. Repeat with remaining batter and crumb topping.

Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool slightly before adding glaze.

Make the Glaze:

In a small bowl, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over the warm cake.

Serve and enjoy.

Tips for Best Success:

• Use very ripe bananas.  The darker and more speckled they are, the sweeter and more flavorful your cake will be.
• Do not overmix the batter.  Mix just until the ingredients are combined. Overmixing can make the cake dense instead of soft and tender.
• Keep the crumb butter cold.  Cold butter creates the best crumb texture. If it gets too soft, place it in the refrigerator for a few minutes before mixing.
• Layer evenly.  Spreading the batter gently and evenly helps the crumb topping distribute nicely throughout the cake.
• Check early for doneness.  Ovens vary. Start checking at 45 minutes. A toothpick inserted in the center should come out clean or with just a few moist crumbs.

Variations and Substitutions:

• Stir 1/2 cup chopped walnuts or pecans into the batter or sprinkle over the crumb topping.
• Fold in 1/2 to 1 cup semi-sweet chocolate chips for a chocolate banana version.
• Replace half the granulated sugar with brown sugar for a deeper caramel flavor.
• The cake is delicious on its own if you prefer something less sweet.
• Mix 8 oz softened cream cheese with ¼ cup sugar and 1 egg. Drop spoonfuls over the first layer of batter and swirl before adding crumbs.

Serving Suggestions:

• Serve slightly warm with a cup of coffee or tea.
• Add a scoop of vanilla ice cream for dessert.
• Dust lightly with powdered sugar instead of glaze for a simple finish.
• Serve at brunch alongside scrambled eggs and fresh fruit.
• Cut into small squares for potlucks or church gatherings. 

This cake works beautifully for breakfast, brunch, dessert, or afternoon coffee time.

How to Store:

• Room Temperature: Cover tightly and store for up to 3 days.
• Refrigerator:  Store covered for up to 5 days. Let slices come to room temperature or warm slightly before serving.
• Freezer:  Wrap tightly in plastic wrap and then foil. Freeze up to 3 months. Thaw overnight in the refrigerator.

Frequently Asked Questions:

Can I use frozen bananas?
Yes. Thaw completely and drain excess liquid before using to prevent a dense cake.

Why is my cake dense?
Too much banana liquid or overmixing can make the cake heavy.

Can I make this in a smaller pan?
Yes, but baking time will vary. Two 8-inch square pans also work well.

Can I skip the crumb layer in the middle?
You can. Simply spread all the batter in the pan and top with the crumb mixture.

Can I make this ahead of time?
Yes. It actually tastes even better the next day as the flavors settle.

Can I turn this into muffins?
Yes. Fill muffin tins 3/4 full and bake at 350°F for 18–22 minutes.

Grandma’s Lemon Celebration Cake

 Fresh Zest, Sweet Memories, and a Creamy Lemon Buttercream

One year, my mom’s brother sent her a box of lemons he had grown himself. They were enormous, fragrant, and bursting with flavor — far better than anything from the store. My mom couldn’t wait to bake with them, and this lemon cake became one of the sweetest results. It was so good that she made again to celebrate my Grandmother's 65 birthday.  

This cake is soft, tender, and bright with fresh lemon zest and juice. The cream cheese buttercream adds just enough richness to balance the citrus. It’s the kind of cake that feels special but still homemade — the kind you bring to the table with pride.

Ingredients:

3 c. flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. unsalted butter, softened to room temperature
1 3/4 c. sugar
3 large eggs, room temperature
2 tsp.  vanilla extract
1 c. milk, at room temperature
1 heaping Tbs. lemon zest (about 2 lemons)
1/3 c. fresh lemon juice (about 2 lemons)

Cream Cheese Buttercream Frosting

1 c. unsalted butter, room temperature
1 - 8 oz. pkg. cream cheese, room temperature
4 1/2 c. powdered sugar
2 Tbs. fresh lemon juice
1 tsp. vanilla extract
pinch salt, to taste 

Directions: 

Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then lightly grease the parchment again.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, beat the butter and sugar on high speed for about 3 minutes, until light and creamy. Scrape down the bowl as needed.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Beat for about 2 minutes until smooth and well combined.

Reduce mixer speed to low. Add the dry ingredients and mix just until combined. Do not overmix.

Add the milk, lemon zest, and lemon juice. Mix just until incorporated. The batter will be slightly thick.

Divide the batter evenly between the prepared pans.

Bake for 21–26 minutes, or until a toothpick inserted into the center comes out clean.

Allow cakes to cool in the pans for 10–15 minutes, then remove from pans and transfer to a wire rack to cool completely before frosting.

Beat the butter on medium speed for about 2 minutes until creamy.

Add the cream cheese and beat until smooth and fully combined.

Add powdered sugar, lemon juice, vanilla extract, and a pinch of salt.
Mix on low speed until incorporated, then increase to high and beat for 3 minutes until light and fluffy.

If frosting is too thin, add more powdered sugar.

If too thick, add a small splash of lemon juice. 

If the cake layers are domed, level one layer so it sits flat.

Place the flat layer on a cake stand or serving plate. Spread about 1 cup of the frosting evenly over the top.

Place the second cake layer on top of the frosting, (flat side down for best stability).

Frost the top and sides with the remaining frosting.

Refrigerate for 30–45 minutes before slicing. This helps the cake hold its shape.

Store leftover cake tightly covered in the refrigerator for up to 5 days.

Tips for Best Success:

• Use fresh lemon juice and zest for the best flavor.
• Make sure all ingredients are at room temperature.
• Don’t overmix the batter—this keeps the cake tender.
• Chill the cake before slicing for neat layers.
• Wipe the knife between slices for clean presentation.

Variations and Substitutions:

• Extra lemon flavor: Add ½ teaspoon lemon extract
• Lighter frosting: Use whipped cream frosting instead
• Sheet cake option: Bake in a 9x13 pan (adjust baking time to 30–35 minutes)
• Cupcakes: Bake 18–22 minutes
• Berry addition: Add a layer of fresh strawberries or raspberries between layers

Serving Suggestions:

• Serve with fresh berries on the side
• Garnish with lemon slices or zest
• Pair with tea or coffee
• Perfect for birthdays, brunch, or spring gatherings

How to Store:

• Refrigerator: Store covered for up to 5 days
• Freezer: Freeze unfrosted layers up to 2 months
• Before serving: Let sit at room temperature 20–30 minutes for best texture

Frequently Asked Questions:

Can I use bottled lemon juice?
Fresh is strongly recommended for the best flavor.

Why is my cake dense?
Overmixing or too much flour can cause density.

Can I make this ahead of time?
Yes. Bake layers a day ahead and frost the next day.

Does it need to be refrigerated?
Yes, because of the cream cheese frosting.

Can I reduce the sugar?
Slightly, but it may affect texture and moisture.

Pumpkin Cake

Easy Pumpkin Cake with Rich Cream Cheese Frosting

There’s something comforting about the smell of pumpkin and warm spices baking in the oven. This pumpkin cake is a family favorite—moist, flavorful, and topped with a rich cream cheese frosting. It’s the kind of dessert that feels right at home on the table during fall, holidays, or any time you’re craving something cozy.

Ingredients:

2 c.. flour
1 tsp. salt
1 1/2 tsp. cinnamon
2 tsp. pumpkin pie spice
1 tsp. baking soda
2 tsp. baking powder
1 c. vegetable oil
4 large eggs
1 c. brown sugar
1/2 c. white sugar
1 (15 ounce) can pumpkin
1 1/2 tsp. vanilla

Cream Cheese Frosting:  Optional

1 (8 oz.) room temperature cream cheese
1/2 c. room temperature butter
3 c. powdered sugar
1 tsp. vanilla

Directions:  

Preheat your oven to 350°F and lightly butter, grease or spray a 9×13-inch baking pan. 

In a large mixing bowl, beat together the vegetable oil, eggs, brown sugar, white sugar, pumpkin, and vanilla until smooth and well combined. 

Stir in the cinnamon, pumpkin pie spice, baking soda, and baking powder until evenly incorporated. 

Add the flour and mix gently on low speed until combined, then slightly increase the speed until the batter is smooth. Be careful not to overmix.

Pour the batter into the prepared pan and spread it evenly. 

Bake for 30 to 36 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.

To prepare the frosting, beat the cream cheese and butter together until smooth and creamy. 

Gradually add the powdered sugar and vanilla, beating first on low to incorporate, then on high for about two minutes until fluffy. 

Adjust the consistency with a little milk if the frosting is too thick, or add more powdered sugar if too thin. Spread the frosting over the cooled cake and refrigerate for about 30 minutes before cutting.

 Tips for Best Success:

• Use room-temperature cream cheese and butter for a smooth frosting. 
• Avoid overmixing the cake batter to keep it moist and tender. 
• Ensure the cake cools completely before frosting to prevent melting. 
• Always check doneness with a toothpick; it should come out clean or with a few crumbs.

 Variations and Substitutions:

• Cupcakes: Make 24–28 cupcakes. Bake at 350°F for 18–21 minutes.
• Gluten-Free: Substitute with 2 cups gluten-free flour blend.
• Spices: Adjust cinnamon and pumpkin pie spice to taste. Nutmeg or ginger can be added for extra warmth.
• Frosting Alternatives: Use a simple powdered sugar glaze or whipped cream topping.

Serving Suggestions:

• Serve warm with a cup of coffee, hot cocoa, or spiced tea.
• Pair with vanilla ice cream for a decadent dessert.
• Decorate cupcakes with frosting and a light sprinkle of cinnamon or chopped nuts. 

How to Store:

• Store in an airtight container in the refrigerator for up to 5 days.
• Cupcakes can also be stored in an airtight container at room temperature for 2–3 days, or in the refrigerator for up to 5 days.
• The cake can be wrapped tightly in plastic wrap and frozen for up to 2 months. Thaw in the refrigerator before serving. 

Frequently Asked Questions:

Can I use fresh pumpkin instead of canned?
Yes, use 2 cups of cooked, mashed pumpkin and adjust moisture as needed.

Can I make this cake dairy-free?
Yes, substitute non-dairy butter and cream cheese alternatives.

Do I have to use cream cheese frosting?
No, a simple powdered sugar glaze or whipped cream topping works just as well.

Can this cake be made in a different pan?
Yes, a 9×9-inch pan can be used, though baking time may need adjustment.

Raisin Streusel Coffee Cake

What could be better for breakfast, or served as a dessert, than Raisin Streusel Coffeecake? Buttery, rich cake, with a layer of cinnamon streusel and raisins in the center. More streusel and raisins are sprinkled on top. Finally, lemon icing is drizzled over the streusel.

 

Serve this cake with coffee, and you have a wonderful breakfast or lunch treat.  It's certain to please your whole family.

Streusel

2/3 c. flour

2/3 c. sugar

3/4 tsp. cinnamon

4 Tbs. butter or margarine

 

Cake

1/2 c. butter or margarine

3/4 c. sugar

1 Tbs. grated lemon peel

1/2 tsp baking powder

1 tsp. vanilla extract

3/4 tsp. soda

1/4 tsp. salt

2 large eggs

2 c. flour

1 c. sour cream

1/2 c. raisins

 

Icing

3/4 c. confectioners' sugar

1 Tbs. lemon juice

1/3 c. raisins

Directions:

 

Heat oven to 350°. Lightly grease an 8-inch baking pan.

Prepare the streusel.

In a small bowl, combine flour, sugar and cinnamon. Cut in the butter with two table knives held together in your hand, or you can use a pastry cutter or a food processor. The mixture should resemble coarse crumbs. Place the flour mixture in the refrigerator while you assemble the cake.

In a mixing bowl, combine butter, sugar, lemon peel, baking powder, vanilla, soda and salt.  Beat the mixture with a mixer on high speed until light and fluffy. This may take about 3 minutes.

Add eggs, 1 at a time, beating well after each addition. The mixture may look curdled, but don't worry, this is a natural reaction.

Turn the mixer speed to low.  Alternating between the flour and the sour cream, beginning and ending with flour, mix each addition into the batter until combined.  The batter will be thick.

Spread half the batter in the prepared pan. 

 

Remove the streusel from the refrigerator.  Sprinkle a 1 /2 cup streusel over the batter. Then, add the raisins over the streusel.  

Drop spoonfuls of the remaining cake batter on top, then spread it gently into an even layer. 

Sprinkle with remaining streusel. With the back of a spoon, lightly press the streusel into the batter.

Bake 55 to 60 minutes until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes, while you make the icing.

For the icing, combine powdered sugar and lemon juice, in a small bowl. Mix until smooth. Dip a fork or a spoon into the icing, then drizzle the icing over the top of the cake. 

Sprinkle the raisins over the top. Let stand until icing dries. 

 

Serve and enjoy.

Overnight Coffee Cake

Occasionally, I like to treat my kids with something special for breakfast. This overnight coffee cake is super simple to make, and it tastes, so good.  

By preparing the cake the night before and setting it in the refrigerator, you don't have to get up early to make it.  All you do is take it out of the refrigerator and place it in the preheated oven.  What better way to wake up the family then with the scents of cinnamon and nutmeg wafting through the house.

This recipe does call for nuts, but you can leave them out.  I rarely add nuts to our recipes.  We aren't allergic to them, we just don't like them in our food.

Ingredients

3/4 cup butter, softened
1/2 c. sugar
1/2 c. brown sugar
2 eggs
1 c. buttermilk *
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 tsp. nutmeg

Topping

3/4 c. brown sugar
1 tsp. cinnamon
1/2 c.Pecans or walnuts (Optional)

Directions

 

Grease and flour a 9 x 13-inch cake pan.

In a large mixing bowl, cream butter and sugar until light and fluffy.

Add eggs and buttermilk. Mix thoroughly.

Stir in the baking powder, soda, salt cinnamon and nutmeg.

Mix in the flour until the better is smooth.

Pour the batter into the prepared cake pan.

  

In a small bowl, combine the topping ingredients of brown sugar, cinnamon and nuts, if desired.

 

Sprinkle half of this mixture over the top cake batter. Take a knife and cut through the batter to swirl the sugar and cinnamon mixture through the cake batter. Then, sprinkle the remaining sugar cinnamon mixture evenly over the top of the cake.  Do not cut through or swirl this. 

 

Cover the pan with clear plastic, or foil, and place in the refrigerator for 8 hours or longer.

The next morning, preheat oven to 350°.

 
Remove the coffee cake from the refrigerator and take off the plastic wrap.

Bake 35 to 45 minutes, or until cakes tests done with a toothpick. To test, insert a toothpick in the center of the cake. If it comes out clean, you know it is done. 

 

Cut while the coffee cake is still warm. Eat and enjoy. 

 

Notes *

 

If you don’t have buttermilk, you can substitute it by mixing the milk, add 1 tablespoon vinegar.    Allow the mixture to sit for 5 minutes before adding it to your cake. Don't worry when the milk turns lumpy, because that is what it is supposed to do.  

 

Banana Cupcakes

These cupcakes are moist and they taste so good. They are good on their own, or you can frost them with the buttercream frosting. If you have very ripe bananas, this is a great recipe to use them up, so they do not go to waste. 

Ingredients

12 cupcake liners (optional)
1 1/2 c. sugar
1/2 c. shortening, butter, or margarine
2 eggs (slightly beaten)
3 very ripe bananas, mashed
1/4 c. sour milk
1 tsp. vanilla
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 c. flour
1/2 to 1 cup nuts (optional)

Buttercream Frosting  

3 c. powdered sugar
1/3 c. butter or margarine, softened
1 tsp. vanilla
1–2 Tbs. milk

Instructions

Preheat oven to 350°. Line muffin tines with cupcake papers, or lightly spray or grease the cupcake pan.

In a bowl, combine sugar and shortening.  Mix until it is light and fluffy.

Beat in the eggs, one at a time.  Beating well after each addition. 

Mix in the mashed bananas until the mixture is smooth.

Pour in the sour cream and vanilla, beating until thoroughly combined.

Add the baking powder, baking soda, salt and flour. Mix until combined.

Stir in nuts, if desired.

Pour the batter into prepared muffin tins.

Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.

When the cupcakes are cooled, it is time to make the frosting.

In a bowl, combine powdered sugar and butter.  Mix until smooth.

Pour in vanilla and 1 tablespoon milk.  Beat the mixture until smooth.  Keep beating in a little more milk until you get the frosting the right consistency for spreading. You may also add a few drops of food coloring to the frosting to make it a different color.  

Frost the tops of the cupcakes. Serve and enjoy!

 Pumpkin Spice Streusel Coffee Cake

This Pumpkin Spice Cake is moist and full of flavor. You'll find a streusel layer made with brown sugar, butter and cinnamon in the middle and over the top. A creamy glaze is then poured over the warm cake. It's a delicious cake to serve for breakfast, dessert or anytime.

Ingredients

Streusel

1/4 c. all-purpose flour
1/2 c. finely chopped pecans (optional)
1/2 c. brown sugar
3 Tbs. butter, melted
1 tsp ground cinnamon

Cake

1/2 c. vegetable oil
2 c. flour
1/2 tsp. fine salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1 c.  pumpkin puree
1/2 c.sour cream, room temperature
2 large eggs, beaten
1/2 c.  brown sugar
1/2 c. granulated sugar
1 tsp. baking powder
1/2 tsp. baking soda

Glaze:

2 Tbs. butter, melted
1 c. powdered sugar
1 to 2 Tbs. milk
1 tsp. vanilla

Directions

Preheat oven to 350°. Grease or spray the bottom of an 8-inch square baking pan.

Prepare the streusel. 

In a bowl, combine flour, pecans, brown sugar, butter and cinnamon together.  Mix well until the mixture is crumbly. Set aside.

In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Mix together and set aside.

In a medium mixing bowl, combine pumpkin puree, granulated sugar, brown sugar, oil, sour cream and eggs.  Mix thoroughly until well blended. The batter will be thick and that is fine.

Make a well in the center of the dry ingredients. Pour the pumpkin mixture into the well. Fold the ingredients together only until combined. Do not over mix. 

Pour half of the batter into the prepared pan.  Sprinkle half of the streusel over the top of the batter. Carefully spread the rest of the pumpkin batter over the top of the streusel then sprinkle the remaining streusel over the top.  Or you can just pour the entire batter into the prepared pan and then sprinkle all the streusel mixture over the top of the batter. 

Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.  Remove the cake from the oven and allow it to cool for about 30 minutes, while you make the glaze.

Melt the butter in a saucepan.  Remove from heat and allow the butter to cool for a couple of minutes. Add powdered sugar, 1 tablespoon milk and vanilla.  Whisk together until smooth.  Add more milk if the mixture is too thick.

Pour the glaze over the top of the warm, but not hot cake.

Combine melted butter, powdered sugar, 1 Tablespoon milk, and vanilla in a small bowl. Whisk until smooth, only adding additional milk if mixture is too thick. Drizzle over the top of cooled coffee cake. Slice and enjoy!

Applesauce Cake With Caramel Frosting

 

This Applesauce Cake With Caramel Frosting is an older recipe.  It is a moist and sweet treat that is full of wonderful spices like cinnamon, allspice and cloves. It does not take long to put together, and you probably have everything you need right in your pantry.

Ingredients

1 c. shortening
2 1/2 c. applesauce
2 c. sugar
1 tsp. cinnamon
1 tsp. allspice
1 tsp. cloves
1 tsp. salt
3 c. flour
3 tsp. baking soda
1 egg
1/2 c. margarine or butter
1 c. brown sugar
1/4 c. milk
2 c. powdered sugar

Directions

Preheat oven to 350°. Grease a 13 x 9-inch baking pan. 

In a large saucepan, melt the shortening.

Stir in applesauce, sugar cinnamon, allspice, cloves and salt. Mix well and heat through. Remove from heat.

Stir in flour, and baking soda. Mix thoroughly.

Beat in the egg.

Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.

Frosting

In a saucepan, combine margarine or butter and brown sugar.  Cook and stir over low heat until the margarine is melted. 

Pour in milk.  Bring the mixture to a boil, stirring constantly. Remove from heat and cool.

Gradually add in the powdered sugar, beating well after each addition.  Beat with a hand held mixer until the frosting is smooth and spreading consistency.  

Frost the cooled cake.

Ooey Gooey Pumpkin Butter Cake

 

This is one cake recipe that we have made several times.  It is that good! However, it is not one to be made and eaten if you are watching calories or on a diet.

Ingredients Crust

1 yellow cake mix
1 egg
1/2 c. butter, melted

Cake Ingredients

1 (8 oz.) cream cheese, room temperature
1 (15 oz.) can pumpkin puree
1/2 c. butter, melted
3 eggs
1 tsp. vanilla
2 tsp. pumpkin pie spice
2 c. powdered sugar

Directions

Preheat oven to 350°.  Lightly grease or spray the bottom of a 9 x 13-inch cake pan.

In a bowl, combine cake mix, egg and butter. Mix with a wooden spoon.  The batter will be very stiff, like a soft dough.  

Press this crust mixture into the bottom of your prepared cake pan. 

In the same mixing bowl that you made the crust in above, add the cream cheese and pumpkin purée. Beat with an electric mixer until smooth. 

Pour in the butter, eggs and vanilla.  Mix until well combined. 

Turn the mixer to the lowest setting possible. Mix in the pumpkin pie spice and powdered sugar, until thoroughly combines. 

Pour over the crust mixture. 

Bake for 45 to 50 minutes. The cake is done when the outer edges are set, but the middle will still be soft.  If you bake it until the middle section is completely firm, you will lose the ooey gooey center. 

Let the cake cool before serving. You can serve this with whipped cream, if you like.

Pumpkin Earthquake Cake

This recipe is not for those who are counting calories. For us, it is more of a special treat.  In this recipe, it does call for butter in the cake mix, but you can use vegetable oil instead.

Ingredients

1 (15.25 oz.) box Spice Cake mix
3 eggs
1 (15 oz.) can 100% pumpkin, not pie mix
3/4 c. milk
1/2 c. butter, melted
1/3 c. brown sugar or white sugar
2 tsp. pumpkin pie spice

Cream Cheese Filling

1 (8 oz. pkg.) cream cheese
1/2 c. butter, melted
2 1/2 c.  powdered sugar
1 c. chocolate chips or white chocolate chips or a mixture of both

Directions

Preheat oven to 350°. Grease or spray a 9 x 13-inch cake pan. Set aside

In a large mixing bowl, combine cake mix, eggs, pumpkin, milk, butter, sugar and pumpkin pie spice.  Beat well until thoroughly combined.

Pour the batter into the prepared cake pan. Set aside while you prepare the Cream cheese filling.

In a medium bowl, combine cream cheese, and butter.  Beat until light and smooth. 

Turn the mixer to low and add 1 cup of the powdered sugar.  Mix until combined, then turn the mixer up and beat well. Continue to add the powdered sugar in this way until it is all incorporated and thoroughly blended. 

With a kitchen tablespoon, scoop some of the cream cheese filling and drop it on top of the cake.  Continue to place spoonfuls of the filling over the top of the cake batter.  Then, taking a knife, cut through the cake batter and filling to swirl the two together. Do not over mix, you want it to be a marbled effect. 

Sprinkle the chocolate chips over the top of the cake. 

Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Allow the cake to cool completely before cutting and serving.

Blueberry Cake

This blueberry cake is moist and delicious. Serve it with ice cream, or a dollop of whipped cream. This is so good, you can have some for breakfast, dessert, or as a snack when you want something good and tasty to eat.

Ingredients

2 c. blueberries
1/4 c. flour, for the blueberries
1/2 c. butter
1 c. sugar
zest from 1 lemon
1 egg
1 tsp. vanilla
1/2 c. butermilk
1 3/4 c. flour
1/2 tsp salt
2 tsp. baking powder
1 Tbs. sugar, to sprinkle over the batter

Directions

Preheat oven to 350°. Spray or lightly grease a 9-inch square baking pan.

In a bowl, combine blueberries and flour.

Cream butter and sugar together until light and fluffy.

Add lemon zest. Mix well.

Add egg and vanilla.  Beat well until thoroughly combined. 

In a bowl, combine flour, salt, and baking powder. 

Mix in half of the flour into the batter.  Stir until well blended. 

Pour in the buttermilk.  Stir until combined. 

Add in the rest of the flour mixture, stirring to combine.

Add the blueberries into the batter.  Stir gently just until mixed in. 

Pour the batter into the prepared pan, spreading it out evenly.

Sprinkle the sugar over the top of the batter.

Bake for 45 minutes or until a toothpick, when inserted in the center of the cake, comes out clean.

Cool completely before serving.   Serve with ice cream, or whipped cream, if desired.